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An open jar containing homemade gluten-free Biscoff spread and two Biscoff biscuits
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5 from 8 votes

Gluten Free Biscoff Spread

A homemade, gluten-free version of the classic Lotus Biscoff spread.
Course Dessert
Cuisine European
Keyword Biscoff, gluten-free, Spread
Prep Time 10 minutes
Total Time 10 minutes


  • 260 g homemade gluten-free 'Biscoff' biscuits OR Schar Gluten Free Spekulatius biscuits (see recipe/info in post above)
  • 70 g light brown sugar
  • 1 + 1/4 tsp ground cinnamon
  • 1/4 tsp baking soda
  • A pinch of salt
  • 175 ml vegetable oil
  • 1 tbsp plain gluten-free flour
  • 180 ml almond milk


  • Break the biscuits roughly into the food processor and blitz into fine crumbs
  • Add the sugar, cinnamon, flour, baking soda and salt. Blend to combine.
  • Pour in the vegetable oil and blend for 1-2 minutes
  • Add the almond milk and blend in 60 second bursts until the spread is completely smooth
  • Store in an airtight container for up to a week in the fridge or 3-4 months in the freezer